Pecan Lentil Salad
Servings Prep Time
6people 10minutes
Cook Time
Servings Prep Time
6people 10minutes
Cook Time
The Salad
  • 1 1/2cups dried green/brown lentilsrinsed
  • 2 red appleschopped with skins intact
  • 1 stalk celerychopped
  • 1/2cup sweet onionchopped
  • 1/4cup green pepperchopped
  • 1/2cup red pepperchopped
  • 1/2cup carrots¼ chopped and ¼ grated coarsely
  • 3/4cup pecanschopped
  • 2tablespoons fresh parsleyminced
  • 1 bay leaf
  • 2tablespoons olive oil
  • 3tablespoons cider vinegar
  • 1/2teaspoon dry mustard
  • 1tablespoon fresh basilminced
  • 1 clove garlicminced
  • A pinch of sea salt
  • Fresh ground black pepper to taste
  1. In a medium saucepan, place lentils and bay leaf and cover with water. Bring to a boil then lower heat and simmer 20 – 25 minutes until just tender.
  2. Drain and rinse the lentils with cool water, removing the bay leaf. Let cool.
  3. In a tightly lidded jar, combine all dressing ingredients and shake well.
  4. In a large bowl combine the lentils with the salad dressing, coating thoroughly. Add remaining salad ingredients and mix well.
  5. Chill in the fridge for at least one hour before serving.
Recipe Notes

This recipe calls for grated carrots. A good box grater makes all the difference in the world in this being an easy job rather than a chore.